Spicy roasted pepper and sweet potatoes

When I make roast dinner I always use the lower shelf to bake other dishes - such as veggies or baked potatoes. These Spicy roasted pepper and sweet potatoes were actually served with my Sunday roast joint - but the leftovers were perfect for a vegetarian rice salad the next day.

Print Recipe

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: Mexican

Calories: 1234

Ingredients Method

Ingredients

1 large red bell pepper
2 small or 1 large organic sweet potato skin on
4 cloves of garlic
1 red onion
2 green mild chilli peppers
1 tsp dried oregano
2 Tbsp olive oil
To garnish: Chopped parsley

Method

Cut the pepper and sweet potatoes into chunks , the onion into wedges. Leave the skin on the garlic cloves, but crush them with a tenderiser. Cut a long insertion into chillies.
Scatter all vegetables into a large roasting tray. Drizzle with oil, scatter the oregano over them and season with salt and pepper. Combine well then spread everything out in the tray.
Put the tray in a medium hot oven (170-190°C) and roast for approx. 35 minutes until the vegetables are soft and lightly charred.
Serve warm or at room temperature.